Jing Hai Tang Pigeon Tower (牡丹园店)
特色菜 · ⭐ 4.4
No. 13A Huayuan Road
Dishes
Northeast Cold NoodlesNortheastern big拉皮 is a dish made from ingredients such as拉皮, cucumber, and carrot. After boiling the拉皮, mix it with shredded vegetables and seasonings to serve.
Beijing-style Cold Noodles with Fresh VegetablesJing Haitang Da Lapai is a cold dish made primarily with wide rice noodles. The noodles are boiled, rinsed in cold water to make them smooth and elastic, then mixed with shredded cucumber, carrot, bean sprouts, and seasoned sauce.
Braised Tofu with Jing-style SauceJing Haitang braised tofu is a dish made with soft tofu and Jing Haitang, a local specialty vegetable. Tofu is blanched to remove odor, then simmered with Jing Haitang in broth and seasonings until flavorful and tender.
Traditional Roast PigeonOld-fashioned roasted pigeon is a dish featuring fresh pigeons marinated with soy sauce, cooking wine, and ginger, then slowly stewed or braised to make the meat flavorful and tender. Scallions, star anise, and cinnamon are often added for enhanced aroma.
Spicy Dan Dan Noodles with Blood SausageShancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
Domo Li Stewed Live FishDemoli stewed live fish is a dish made with fresh fish as the main ingredient, combined with vermicelli, tofu, and cabbage, then slowly simmered. The cleaned live fish is cooked with ingredients in water or broth until the fish is tender and the soup is rich.
Clothesline FlatbreadDrying rack pancake is a traditional flatbread made primarily from flour, water, and a small amount of salt, which is kneaded into dough, rolled out into thin sheets, and then cooked on a flat pan or baking tray. Additional ingredients such as scallions and sesame seeds can be added during preparation to enhance flavor. It is ready to eat when both sides are lightly golden.
Sichuan Boiled FishSichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Crispy PigeonCrispy pigeon is a dish featuring pigeon as the main ingredient, marinated and deep-fried until the skin becomes golden and crunchy, while the meat stays tender.
Sour Cabbage with Pork and Blood SausageSuancai Baizhuru is a dish made primarily with sour cabbage, pork belly, and blood sausage. Pork belly slices are stewed with sour cabbage, and blood sausage is added last to create a rich broth, tender meat, and fresh sausage. It's typically simmered slowly with water or broth to blend flavors.
Premium Grilled Razor ClamsGolden grilled clams made with fresh clams, marinated with garlic, ginger, and green onions, then grilled until tender and flavorful.
Iron Plate Giant ShrimpFresh giant shrimp marinated and stir-fried on a hot iron plate, served with garlic, onion, and bell pepper for a savory, aromatic dish.
Sweet and Sour PorkGuobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
Aromatherapy PigeonAromatic pigeon dish made with young pigeons and spices like star anise, cinnamon, and Sichuan pepper, marinated and steamed or braised. Tender meat with rich aroma and complex spice flavors.